Achari Paneer Recipe
Indian cottage cheese cooked in a spicy, tangy and flavor achari masala (pickling spices). It is delicious and goes well with basmati rice, Tandoori roti, regular roti, parathas or with Naan.
For best results follow my detailed step-by-step photo instructions and tips.
© Swasthi's Recipes - www.indianhealthyrecipes.com
Ingredients (1 cup = 240ml )
To make achari masala
- 1 tablespoon coriander seeds (daniya)
- 2 dried red chilies (deseed for low heat)
- 1 tablespoon fennel seeds (saunf)
- 1 teaspoon cumin seeds (jeera)
- ½ teaspoon mustard seeds (yellow or brown rai)
- 1 pinch methi seeds (fenugreek seeds)
Other ingredients
- ⅓ to ½ cup tomatoes chopped
- ⅓ to ½ cup green or red capsicum cubed
- 2 tablespoon organic mustard oil (replace with any oil you prefer)
- ½ teaspoon kalonji (onion seeds, omit if you do not have)
- ⅛ teaspoon asafoetida (hing)
- ½ cup onions finely chopped
- 1 teaspoon ginger garlic paste
- ⅛ teaspoon turmeric
- 1 teaspoon Kashmiri chili powder
- 1 teaspoon sugar
- ½ teaspoon sea salt (more to adjust)
- ⅓ cup curd (plain yogurt, dahi, read notes)
- ¾ cup water
- 200 grams paneer cubed
- ¼ cup coriander leaves fine chopped to garnish
- ¼ inch ginger slice peeled & julienned (optional, to garnish)
- 1 teaspoon achar / pickle of choice (optional, use more if you want)
How to make the recipe
Preparation
- Add red chilies, coriander seeds, fennel seeds, cumin, mustard and methi seeds to a spice jar. Make a fine powder. Your spice blend is ready, Keep this aside. Puree tomatoes and capsicum. Set this aside as well.
How to make Achari Paneer
- Heat oil in a pan and add kalonji seeds. When they splutter add hing, followed by finely chopped onions. Saute until golden.
- Add ginger garlic paste and saute till the raw smell goes away, for a minute. Lower the flame and stir in the achari spice blend. Saute for a minute or 2, on a low heat until aromatic. Do not burn.
- Pour the tomato capsicum puree and cook until the mixture turns thick & aromatic. Stir in the chili powder, salt, turmeric and sugar. Saute for 2 mins.
- Turn down the flame to low and stir in half of the curd. Mix well and stir in the rest until well incorporated. Cook until the masala turns thick and leaves the pan.
- Stir in the water and cook until the gravy becomes thickens and traces of oil are visible on top. Stir in the paneer and ginger juliennes. Cover and cook on a low heat for 2 mins. Taste test and adjust salt, if you want you may stir in the achar or lemon juice.
- Transfer achari paneer masala to a serving bowl. Garnish with coriander leaves. Serve hot with Basmati rice, Tandoori roti or with Jeera rice.
NUTRITION (estimation only)
Calories: 108kcal | Carbohydrates: 9g | Protein: 1g | Fat: 8g | Sodium: 422mg | Potassium: 218mg | Fiber: 2g | Sugar: 4g | Vitamin A: 555IU | Vitamin C: 45.9mg | Calcium: 51mg | Iron: 1.5mg
